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Mini Brie and Bacon Tartlets – Low Carb and Gluten-Free

My eldest daughter is a master of hyperbole. She freely peppers her speech with “never” and “always” in an effort to evoke some sort of response in her parents. “You NEVER let me have my way”. “You ALWAYS make me do all the clean-up”. You may have let her have her way only moments ago, or made her brother do all the clean up the day before, but she conveniently forgets these things in the heat of the moment, in the height of her passion. I find myself shaking my head and wondering where it comes from. And then I remember. Oh wait…she’s her mother’s daughter through and through. While I’ve learned not to be quite so dramatic, I know I am guilty of this sort of intentional exaggeration when I feel strongly about something. And I often feel strongly about something. Particularly when it comes to foods that I love. “I love chocolate more than life itself”. “Smoked salmon is my favourite food EVER!”. How about “I could eat my weight in brie every day!”. Or in this case, I could eat my weight in Brie and Bacon Tartlets every day.

Do I need to tell you what an amazingly delicious combination brie and bacon are together? Do I need to go all hyperbolic on you? It’s, like, the most amazing food combination EVER! Really, I mean that. Forget chocolate and peanut butter, forget buffalo wings and blue cheese, forget whatever flavour combination you love, brie and bacon is the best. I’ve used it in quiche, I’ve used it in sandwiches, and now I’ve made sweet little low carb bacon and brie appetizers. Of course, if I have a plate of chicken wings in front of me, or a low carb peanut butter cup, I suppose I might sing a different tune. I am very in the moment with my food loves.

I made these little tartlets for a New Year’s Eve appetizer party that never happened, when both our hosts’ kids came down with strep throat. I was disappointed with the lack of evening activity, but I can’t say really I minded having all of these goodies for me and my husband. And talk about making a silk purse out of a sow’s ear. The dough for the low carb tart crust is actually the same dough I used to make my not quite successful ham and cheese rolls. Even as I was struggling with those rolls, I knew the basic crust was flavourful and tender, and had uses beyond what I was attempting to make at the time. And it worked wonderfully for these little mini tarts (it would also hold up to larger tarts as well). It was easy to work with and I re-rolled the dough several times without losing any tenderness. I greased the tart pans, but the finished tarts came out of the pan so easily, it may not even be necessary.

And really, what better way to get brie and bacon into my mouth than little bite-sized tartlets?

Recipe Notes

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

These look tasty! I’m already thinking of other wonderful cheese-and-meat combinations I could bake in these cute little tart shells. I’m wondering though, could this recipe be made without the whey powder? I’ve noticed many of your recipes call for it but I don’t have any (yet!); could I just leave it out of recipes like this one or would the results be sad? I’m not sure what it does for a recipe so I don’t know what would happen if I left it out!

I just made these last night. You ARE on to something…the pastry was divine! Buttery, “flaky,” had a real high-carb feel and taste to it. I can’t wait to use it in other ways. Crab and cream cheese maybe? The bacon and brie was also inspired and delish, but I’ve got to say the pastry is what really wowed me. The only problem I had was that they stuck like the devil to my mini-muffin pan, which is not only non-stick, but I also sprayed with oil. Maybe I under-baked them a bit, worried about burning them. Dunno, but I will have to figure out a way around this small problem. Can’t wait to make these again!

Hi Susan…crab and cream cheese? YOU are the one who is onto something. Funny yours stuck because mine didn’t at all – my pan wasn’t non-stick but I did spray with oil. Do let them cool a bit before trying to remove. And maybe brushing with butter would be better.

Yeah, I’m thinking greasing with butter or coconut oil, rather than oil spray, might work better. Plus I need to let them cook just a little longer. They might release on their own, like when you brown something in a frying pan…it releases when the crust is formed properly. Either way, they will be made again! Thanks!

This is my first GF ‘pastry’ recipe to ever make and it was a great. Silly me– when the Brie wasn’t melting I realized I had used a half log of goat cheese! So I ended up baking tarts longer but they did not over-brown and they came right out. They were so delicious and my five year old grand daughter could tell you they definitely reheat!! I am looking forward to making pecan tarts using the recipe and of course Brie ones! This would be a quick breakfast for moms on the go.

I’m going to try these for a superbowl gathering Sunday. One question — I don’t have xanthum gum, but I do have guar gum. Can that be subbed? Thanks for all you do to help those of us striving to live a GF/LC lifestyle! I follow your blog religiously!

I have a package of guar gum but I’ve never used it, because I am still working my way through a package of Xanthan gum! But I do think it can be subbed, I am not sure of the amounts. I think Bob’s Red Mill has some useful info for subbing one for the other, though.

Just wanted to let you know I made these to take to the superbowl gathering. They were a hit! (I subbed an equal amount of guar gum for the xanthum, & they turned out just fine.) These will definitely make more appearances on many occasions!

You could just reheat them gently in the oven (250F for 10 to 15 minutes) but I think they would be fine assembled ahead and baked too, because the filling isn’t liquidy at all. You may need to give them a little more baking time if you bake them straight from the fridge.

I made these & they came out fantastic! What I really loved about them was the crust. The crust held together & was very um…crustlike! It was firm & didn’t flake apart or feel like I was eating dust! So, call me crazy, but I’m thinking empanadas. I’m thinking about rolling out the dough & cutting into squares, then stuffing, sealing and baking on a piece of parchment. Do you think this would work & do you think I would have to change anything else?

Update… A few weeks ago I had a few questions and they were quickly answered…THANKS!

I made the dough two days ahead of time and wrapped it in saran wrap and then ziptop bagged it and left it in the refrigerator. One day ahead I rolled out, cut and placed into the mini muffin pans, place cooked bacon and brie inside the tartlets. On the day of, I took the prepped, uncooked tartlets out of the refrigerator and let on the counter while the oven was coming up to temp. No adjustment on cook time needed.

My only problem was mine were WAY too salty, perhaps my error in measurement or the fact that I used salt as called for in the recipe and salted butter.

Need help again…. anyone else have an over salted issue? Do you use salted or unsalted butter?

FYI – I did find unflavored whey protein powder at the grocery store in bulk/bin aisle which was great, I got to buy just the amount I needed.

I always use salted butter myself. So possibly a mismeasurement OR you are particularly sensitive to salt? Maybe for you, you should do unsalted for my recipes. I am a bit of a salt-aholic and actually tell people to put less in than I do! 🙂

Oh, sorry, another question. Is there another low carb or carb friendly flour that I could use in place of almond flour? I have a friend that is allergic to almonds and she was so looking forward to trying these. I would like to make her a batch that she can eat.

Well Carolyn, you know how much I love this recipe – especially the crusts! What do you think I should alter in order to convert them to mini dessert pie crusts? Obviously omit the garlic then add 1-2T Swerve? Anything else? I know you have other pie crust recipes, but this recipe was so absolutely perfect, I’m reluctant to waste my precious ingredients on a recipe that might not be ass good as this one is! That being said, I would gladly follow you to the end of the gluten free, low carb world, so if you say your pie crust recipe is as good & sturdy as this recipe is, then I will give it a try!

Thought you might like to know that I just used this pastry (without the whey protein powder) and baked it as ‘cookies’ rather than tartlets to put on top of chicken pot pie (obviously I cooked the chicken part and the topping part separately, just put a cookie on top of the chicken mix in a bowl). It was great!

[…] and other fillings to take center stage. So I opted for an adaptation of the crust from my Mini Brie and Bacon Tartlets and I am so glad I did. With a little pre-baking, it crisped up nicely and it held up admirably to […]

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Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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